EP0783250B2 - Compositions souples d'enrobage de cremes glacees - Google Patents

Compositions souples d'enrobage de cremes glacees Download PDF

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Publication number
EP0783250B2
EP0783250B2 EP95934103A EP95934103A EP0783250B2 EP 0783250 B2 EP0783250 B2 EP 0783250B2 EP 95934103 A EP95934103 A EP 95934103A EP 95934103 A EP95934103 A EP 95934103A EP 0783250 B2 EP0783250 B2 EP 0783250B2
Authority
EP
European Patent Office
Prior art keywords
fat
ice
composition according
cream
coating composition
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
EP95934103A
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German (de)
English (en)
Other versions
EP0783250A1 (fr
EP0783250B1 (fr
Inventor
Frederick William Cain
Helga Manson
Jeroen Van Straalen
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Loders Croklaan BV
Original Assignee
Loders Croklaan BV
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Filing date
Publication date
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Application filed by Loders Croklaan BV filed Critical Loders Croklaan BV
Priority to EP95934103A priority Critical patent/EP0783250B2/fr
Publication of EP0783250A1 publication Critical patent/EP0783250A1/fr
Application granted granted Critical
Publication of EP0783250B1 publication Critical patent/EP0783250B1/fr
Publication of EP0783250B2 publication Critical patent/EP0783250B2/fr
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Expired - Lifetime legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • A23G9/48—Composite products, e.g. layered, laminated, coated, filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/322—Products for covering, coating, finishing, decorating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins

Definitions

  • ice-cream coatings are based on lauric fats.
  • Preferred lauric fats applied for this purpose are coconut oil and palm kernel oil or fractions thereof.
  • such fats have drawbacks when applied in ice-cream coatings.
  • SAFA-level ie. the total of saturated fatty acids and trans-unsaturated fatty acids is very high (90-100%)
  • SAFA-level ie. the total of saturated fatty acids and trans-unsaturated fatty acids is very high (90-100%)
  • SAFA-level ie. the total of saturated fatty acids and trans-unsaturated fatty acids
  • a flexible ice-cream fat composition is disclosed in EP 502,697.
  • the fats should, when applied in ice-cream coating compositions lead to compositions with a viscosity at the temperature of its use, which enables it to spray them on the inside of a (ice-cream) cone, without sticking to the top of the cone and/or without running through the cone and collecting as a liquid mass at the bottom of the cone.
  • S can be a saturated fatty acid with 16-24 C-atoms
  • U in above definition can be any mono- or polyunsaturated fatty acid with at least 18 C-atoms. This thus includes both cis and trans unsaturated fatty adds. However we prefer to use the cis-isomers, as those are considered to be healthier than the trans isomers.
  • Another advantage of our invention is, that it enables us to apply fats with high contents of unsaturated fatty acids. Therefore we prefer to use fat compositions that have a content of cis-unsaturated fatty acids of more than 20 wt%, preferably more than 30 wt%, in particular 50 - 80 wt%.
  • triglyceride-compositions can be made by synthetic routes e.g. by chemical or enzymic (inter) esterification of appropriate starting materials. Examples thereof being : glycerol, monoglycerides, diglycerides and triglycerides, which can be converted with the appropriate fatty acids, fatty acid esters, anhydrides or other triglycerides.
  • the triglyceride-part is a blend of natural fats A and B or fractions thereof, wherein fat A has a SUS-level of more than 35 wt%, preferably more than 70 wt%, while fat B is a liquid fat with an N 20 ⁇ 5, that contains preferably more than 30 wt% of (U 2 S + U 3 ) - triglycerides, while the ratio of U 3 : U 2 S is > 1.0.
  • the weight ratio for fats A and B suitably ranges from 80 : 20 to 40 : 60.
  • fats A and B can be applied, we prefer to use a fat A that is derived from shea, illipe, cocoa butter or fractions thereof while fat B preferably is selected from the group, consisting of sunflower-oil, high oleic sunflower oil, maize oil, soybean oil, olive oil, safflower oil, canola oils.
  • Part of our invention are also flexible ice-cream coating compositions, that comprise :
  • coated ice-creams which are obtained after coating the ice-cream with the fats described above, e.g. by dipping are also part of the invention.
  • the triglyceride-compositions of fat C was : SSS SUS SU 2 U 3 wt% 0.9 41 15 43 Its C 16:0 / C 18:0 weight-ratio was: 1.1
  • the coatings were made by mixing the ingredients, refining the blend on a 3-roll refiner and couching. The compositions were kept at about 40°C and ice-creams were dipped into the compositions.
  • compositions were sprayed into standard sleeved Cornetto cones, using a De Vilbiss - air atomising gun.
  • the temperatures of spraying varied with the fat and were inside the range of 28 - 40 °C, so that the viscosity of the compositions were similar.
  • the weight-increase of the cones varied from 0.1 - 0.3 g. in all cases.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)
  • Edible Oils And Fats (AREA)

Abstract

On obtient des composition souples d'enrobage de crèmes glacées en utilisant en tant que matière grasse pour la phase lipide une composition triglycéride comprenant: moins de 8 % en poids de SSS; 25 à 80 % de SIS; 2 à 40 % en poids de SI2; plus de 5 % en poids de I3, S représentant l'acide gras saturé C16-C24 et I représentant l'acide gras insaturé C18+.

Claims (11)

  1. Composition d'enrobage de crème glacée souple, comprenant au moins un sucre et une composition de triglycérides, dans laquelle la composition de triglycérides comprend :
    < 8% en poids, de préférence <5% en poids, surtout < 2% en poids, de SSS ;
    25 à 80% en poids, de préférence 35 à 75% en poids de SUS;
    2 à 40% en poids, de préférence 5 à 20% en poids de SU2 ;
    > 5% en poids, de préférence > 10% en poids, surtout 15 à 45% en poids de U3, U comprenant C18:1 et C18:2, alors que le rapport pondéral SOS : SLnS (O = C18:1 ; Ln = C18:2) dans la partie de triglycérides est supérieur à 3,0, de préférence supérieur à 6,0, et la- teneur en StOSt du composant SUS est au moins de 20% en poids, de préférence 30 à 50% en poids, et,
    S et U étant des résidus d'acides gras dans les triglycérides, S étant un acide gras saturé en C16-24, U étant un acide gras insaturé avec 18 atomes de carbone ou plus, St étant un acide stéarique et O étant un acide gras en C18:1.
  2. Composition d'enrobage de crème glacée souple selon la revendication 1, dans laquelle S = acide gras saturé avec 16 à 18 atomes de carbone, alors que le rapport C16:0 : C18:0 dans la partie de triglycérides de la composition se situe entre 0,4 et 9,0.
  3. Composition d'enrobage de crème glacée souple selon les revendications 1 à 2, dans laquelle la partie de triglycérides montre un indice de graisse solide (impulsion RMN : pas de stabilisation) à la température indiquée de :
    N0 > 35, de préférence 40-80
    N20 > 20, de préférence 15-60
    N25 = 0-35, de préférence 2-20
  4. Composition d'enrobage de crème glacée souple salon les revendications 1 à 3, dans laquelle la phase grasse de la composition a une teneur en acides gras cis-insaturés de plus de 20% en poids, de préférence plus de 30% en poids, en particulier 50 à 80% en poids.
  5. Composition d'enrobage de crème glacée souple selon les revendications 1 à 4, dans laquelle la partie de triglycérides est un mélange de graisses naturelles A et B ou leurs fractions, la graisse A ayant une quantité de SUS de plus de 35% en poids, de préférence plus de 70% en poids, alors que la graisse B est une graisse liquide avec une N20 < 5, qui contient de préférence plus de 30% en poids de triglycérides (U2S + U3), de préférence ayant un rapport Pondéral U3 : U2S de plus de 1,0.
  6. Composition d'enrobage de crème glacée souple selon la revendication 5, dans laquelle le rapport pondéral pour les graisses A et B (A : B) se situe entre 80:20 et 40:60.
  7. Composition d'enrobage de crème glacée souple selon les revendications 5 à 6, dans laquelle la graisse A est dérivée de l'huile de palme, du karité, de l'illipé, du beurre de cacao ou de leurs fractions et la graisse B est choisie parmi l'huile de tournesol, l'huile de maïs, l'huile de soja, l'huile d'olive, l'huile de carthame, l'huile de tournesol hautement oléique et les huiles de canola.
  8. Composition d'enrobage de crème glacée souple selon les revendications 5 à 7, dans laquelle la graisse A est une graisse naturelle A ou sa fraction avec une teneur en C16:0 de plus de 15% en poids, de préférence 25 à 75% en poids.
  9. Composition d'enrobage de crème glacée souple selon les revendications 1 à 8, comprenant :
    25 à 60% en poids d'un sucre
    20 à 70% en poids d'une composition de triglycérides comme défini dans la revendication 1,
    0 à 30% en poids d'au moins un des composants choisis parmi la poudre de cacao, la protéine de lait, le lactose, un émulsifiant et un ou plusieurs arômes.
  10. Crème glacée enrobée, dans laquelle on enrobe la crème glacée avec la composition selon les revendications 1 à 9.
  11. Crèmes glacées dans un cône enrobé, dans lesquelles le cône est enrobé avec la composition selon les revendications 1 à 9.
EP95934103A 1994-09-30 1995-09-22 Compositions souples d'enrobage de cremes glacees Expired - Lifetime EP0783250B2 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP95934103A EP0783250B2 (fr) 1994-09-30 1995-09-22 Compositions souples d'enrobage de cremes glacees

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
EP94202833 1994-09-30
EP94202833 1994-09-30
PCT/EP1995/003748 WO1996010338A2 (fr) 1994-09-30 1995-09-22 Compositions souples d'enrobage de cremes glacees
EP95934103A EP0783250B2 (fr) 1994-09-30 1995-09-22 Compositions souples d'enrobage de cremes glacees

Publications (3)

Publication Number Publication Date
EP0783250A1 EP0783250A1 (fr) 1997-07-16
EP0783250B1 EP0783250B1 (fr) 1999-11-17
EP0783250B2 true EP0783250B2 (fr) 2003-08-27

Family

ID=8217246

Family Applications (1)

Application Number Title Priority Date Filing Date
EP95934103A Expired - Lifetime EP0783250B2 (fr) 1994-09-30 1995-09-22 Compositions souples d'enrobage de cremes glacees

Country Status (10)

Country Link
US (1) US5858427A (fr)
EP (1) EP0783250B2 (fr)
JP (1) JP3614437B2 (fr)
KR (1) KR100364580B1 (fr)
AU (1) AU3652395A (fr)
CA (1) CA2199828C (fr)
DE (1) DE69513413T3 (fr)
DK (1) DK0783250T5 (fr)
WO (1) WO1996010338A2 (fr)
ZA (1) ZA958238B (fr)

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WO1996010339A2 (fr) * 1994-09-30 1996-04-11 Loders Croklaan B.V. Compositions d'enrobage de cremes glacees
JPH08298934A (ja) * 1995-05-01 1996-11-19 Fuji Oil Co Ltd 冷菓練込み用油脂及び冷菓の製造法
JP3022259B2 (ja) * 1995-06-30 2000-03-15 不二製油株式会社 油性組成物及び冷凍食品
DE69817745T2 (de) * 1997-12-15 2004-07-01 Loders Croklaan B.V. Nicht-temperierte laurinarme Fettzusammensetzungen
US6060094A (en) * 1998-10-30 2000-05-09 Nestec S.A. Method of reducing fat in fat-based coating for confectionery products
US6277433B1 (en) * 1999-03-19 2001-08-21 Loders Croklaan B.V. Fat mixtures
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EP1419698B1 (fr) * 2002-11-18 2014-08-06 Unilever N.V. Blanchisseur particulaire comprenant de la matière grasse et procédé de préparation de produits alimentaires le comprenant
DE60203012T2 (de) * 2002-11-18 2006-02-09 Unilever N.V. Lebensmittel enthaltend Fett und Salz
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EP2014174B1 (fr) * 2007-07-11 2011-10-05 Loders Croklaan B.V. Composition de glycéride utilisée comme graisse de revêtement
JP2010532803A (ja) 2007-07-11 2010-10-14 ローデルス クロックラーン ビー．ヴィー． トリグリセリドを含む組成物
EP2185001B1 (fr) 2007-07-23 2016-04-27 Loders Croklaan B.V. Compositions de confiseries
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US20140178536A1 (en) * 2012-12-24 2014-06-26 Loders Croklaan Usa Llc Icing or coating composition
WO2014179433A1 (fr) * 2013-04-30 2014-11-06 Abbott Laboratories Enrobage pour des compositions nutritionnelles
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WO2017207686A1 (fr) 2016-06-02 2017-12-07 Nestec S.A. Composition d'enrobage de confiserie glacée à solidification à deux étapes et son procédé de production
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Also Published As

Publication number Publication date
JP3614437B2 (ja) 2005-01-26
KR970705930A (en) 1997-11-03
CA2199828A1 (fr) 1996-04-11
DE69513413T2 (de) 2000-04-13
EP0783250A1 (fr) 1997-07-16
DK0783250T4 (da) 2003-09-22
EP0783250B1 (fr) 1999-11-17
DK0783250T3 (da) 2000-04-10
WO1996010338A2 (fr) 1996-04-11
DE69513413D1 (de) 1999-12-23
KR100364580B1 (ko) 2003-02-05
DK0783250T5 (da) 2003-12-22
WO1996010338A3 (fr) 1996-08-01
AU3652395A (en) 1996-04-26
DE69513413T3 (de) 2004-06-09
US5858427A (en) 1999-01-12
ZA958238B (en) 1997-04-01
CA2199828C (fr) 2006-01-24
JPH10506285A (ja) 1998-06-23

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